🥣 Ingredients
🥒 Base
- 3–4 medium zucchini, sliced or diced
- Salt (for sweating zucchini)
🍖 Protein (optional but “loaded” version)
- 300–400g ground beef or chicken
- 4–6 slices bacon, cooked & crumbled (optional but great)
🧀 Creamy cheesy mix
- 1 cup cream cheese (softened)
- 1 cup shredded mozzarella
- ½ cup cheddar cheese
- 2–3 cloves garlic, minced
- ½ onion, chopped
- ½ cup heavy cream (or milk for lighter version)
🧂 Seasoning
- Salt & black pepper
- 1 tsp paprika
- ½ tsp chili flakes (optional)
- Italian herbs or oregano
🔥 How to Make It
1. Prep zucchini
Sprinkle zucchini with salt and let sit 10–15 minutes.
Then squeeze out excess water (important so it doesn’t turn watery).
2. Cook the filling
In a pan:
- Cook onion + garlic
- Add ground beef (or chicken) and brown it
- Season well
- Stir in bacon if using
3. Make it creamy
Lower heat and mix in:
- cream cheese
- heavy cream
Stir until smooth and thick.
4. Combine
Add zucchini into the pan and mix everything together.
5. Bake
Transfer to baking dish:
- Top with mozzarella + cheddar
- Bake at 190°C (375°F) for 20–25 minutes
- Broil last 2–3 minutes for golden top
😋 What you get
- Creamy, cheesy layers
- Savory meat + garlic flavor
- Soft zucchini that replaces pasta vibes
- Crispy golden cheese crust on top
🔁 Variations
- 🌶️ Spicy keto: add jalapeños or chili flakes
- 🥓 Bacon lover’s version: double bacon + smoked paprika
- 🥬 Veggie-only: mushrooms + spinach instead of meat
- 🧄 Extra rich: add parmesan on top before baking
- 🍳 Breakfast version: crack eggs on top before baking
⚡ Keto note
This is very low-carb because:
- zucchini replaces starch
- fats (cheese, cream, meat) keep it filling
- no flour or breading needed
If you want, I can also make:
- 🧀 keto zucchini lasagna version (no noodles)
- 🍲 slow cooker zucchini casserole version
- 🔥 or a meal prep 5-day keto lunch plan using this base